Description
A refreshing, sweet-and-sour cucumber salad with roots in Pennsylvania Dutch cooking. Thinly sliced cucumbers and onions are soaked in a tangy vinegar dressing with a touch of sugar and spices. It’s a simple, old-fashioned side that pairs perfectly with grilled meats or hearty meals.
Ingredients
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2 large cucumbers, thinly sliced
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1 small onion, thinly sliced
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1 teaspoon salt
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1/2 cup white vinegar
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1/3 cup granulated sugar
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1/4 teaspoon ground black pepper
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1/4 teaspoon celery seed (optional)
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1/4 teaspoon mustard seed (optional)
Instructions
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Place the sliced cucumbers and onions in a large bowl.
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Sprinkle with salt, stir gently, and let sit for 30 minutes to draw out excess water.
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Drain the liquid, then gently pat the cucumbers and onions dry with a paper towel.
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In a small saucepan over medium heat, combine the vinegar, sugar, pepper, celery seed, and mustard seed.
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Stir until the sugar is dissolved, then remove from heat and let cool slightly.
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Pour the vinegar mixture over the cucumbers and onions. Stir to coat evenly.
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Cover and refrigerate for at least 2 hours (preferably overnight) before serving to let the flavors blend.
Notes
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You can use apple cider vinegar for a slightly fruitier flavor.
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This salad keeps well in the fridge for up to 5 days.
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For extra crunch, don’t skip the draining step after salting the cucumbers.
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 10g
- Sodium: 290mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg